Coffee flower decomposition diagram (collection)
Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05,
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Some knowledge about coffee tasting
After proper roasting and standard extraction, the coffee looks the same-drifting vapor and dark brown liquid.
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Coffee is something you need to know.
Acidity [acidity] is the sour, strong quality of all coffee grown in the plateau. The sour acrid is different from bitter or sour, and it has nothing to do with pH value, but it is a fresh and lively quality that promotes coffee to exert functions such as boosting the mind and cleansing the taste. Aroma [smell] Aroma refers to the smell emitted by coffee after conditioning is completed
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